I have discovered that avocados work very well with mushrooms! The oily smooth nature of avocado compliments well the meatiness of the mushrooms. You can use your favorite guacamole recipe or just do it as I did.

Portabella mushrooms are the mature, well-grown version of baby Crimini mushrooms. They contain copper, selenium, phosphorus, and potassium as well as vitamin B. Many people love Portabella mushrooms for their "meaty" taste and dense texture, but they are also low in fat, rich in protein and fiber. ​As far as avocados go, they are a great source of Omega-3s as well as over 20 other vitamins including: Vitamin K, Foliate, Vitamin C, Potassium, Vitamin B5, B6, Vitamin E. They also contain small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

Ingredients

2 large Portabella mushrooms

1 ripe avocado

1 small onion

1 onion

1/4 cup of cilantro (chopped)

1/4 tsp of cumin

1 tbsp olive oil

1 tbsp lemon juice

salt to taste

Instructions

wash 2 large Portabella mushrooms, cut stems of and chop the stems.

Fry the mushrooms, chopped stems and chopped onions on a heated pan with olive oil.

In a separate bowl mash avocado with a fork, add lemon juice, chopped cilantro and cumin.

When the mushrooms are golden brown, put them on a plate, gills up.

Put fried onions and remaining stems on top on the mushrooms, then cover with avocado paste.